Preserving the Fruits of the Season

Ikra

This is a little late for this season‘s crop. We’ve talked about preserving the fruits of the season in previous posts. This relish, Ikra, which is Russian for caviar, is a great example of preserving those things that are in season for a last Hoorah of summer. And it’s a great way to enjoy vegetables throughout the cooler seasons. The recipes below are a Ukrainian version of Russian eggplant caviar.

My German ancestors lived in Ukraine for a century and about 15 years ago my sister and I visited Ukraine to see where they lived. While there we learned that the Ukrainians have a great culinary tradition.   One of my favorite dishes was something called “Korean salad,“ a spicy version of carrot salad which they serve with almost every meal.

This is a delicious salad or appetizer sold in markets throughout Ukraine. It is Korean in origin, introduced in Russia and Ukraine by ethnic Koreans from the far eastern Soviet Union who were deported by Stalin to Russia's western frontiers. In Ukrainian markets, it is displayed in huge beautiful orange piles, along with purple piles of marinated julienned beets, cucumbers, and other intriguing prepared salads to buy and take home. The displays are pretty spectacular.  I would have a picture but no pictures were allowed in the market.  Recipes included below.

Ukrainian Carrot Salad

1 lb. carrots, peeled (or 1 lb. pre-cut julienned carrots)
2 cloves garlic, pressed or minced
1 onion, diced
1 tsp. Asian chili oil (or to taste)
1 ½ tsp. honey
1 tsp. paprika
1 tsp. ground coriander or crushed coriander seeds
½ tsp. salt
1/4 cup white vinegar or rice vinegar
2 Tbsp. neutral vegetable oil (such as canola)

Sauté onion in one tablespoon oil until just translucent. Cut carrots into 3 to 4 inch lengths. With mandolin, cut carrots into julienne strips (or grate on large holes of grater, but this is not as good). Add remaining ingredients, and refrigerate 4 to 5 hours or overnight.